Shepherds Pie


  • 500g of minced beef
  • 1 tablespoon of olive oil
  • 1 onion (finely chopped)
  • 1 carrot (finely chopped)
  • 3 teaspoons of gravy powder
  • 150ml of water
  • 500g of potatoes (peeled and chopped into even chunks)
  • 50g of butter
  • Seasoning


Preheat the oven to 200 degrees celsius. 

Put a pan of water on to boil (salt the water if you wish), and add the potatoes.
Cook for 20-25 minutes, or until the potatoes are soft.
Meanwhile, heat the oil in a deep pot, and fry the mince until it browns.
Then add the chopped onion and carrot, and cook for a further 5-10 minutes until the vegetables are soft.
Add the water to the pan and stir.
Take the gravy powder and blend with a little water to form a very smooth paste.
Remove the mince mixture from the heat and add the gravy paste, stirring all the time.
The mixture should thicken (if it doesn’t, make up a little more paste).
Pour the mixture into an ovenproof dish.
When the potatoes are soft, drain them and mash them with the butter.
Spread out over the top of the mince mixture using a fork.
Place in the oven for 20-25 minutes until the top is golden and crispy.

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